this recipe is chewy in the center with crisp edges, just the right amount of chocolate chips and oh-so-delicious.
- 1 3/4 unbleached all purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 3/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips
- Optional add-ins: 2/3 cup chopped pecans or walnuts, toasted
- Adjust oven rack to middle position and heat oven to 375 degrees F.
- Line 2 large baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (about 1-2 minutes).
- Once melted, continue to cook while continuously swirling the pan until the butter is a dark brown color and has a nutty aroma (about 1-3 minutes).
- Once it’s reached this point, pour butter immediately into a stand mixer (or mixing bowl) and add remaining 4 tablespoons butter beating until all the butter is melted and combined.
- To this mixture add sugar, salt, vanilla egg and egg yolk beating until smooth with no lumps.
- Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Gently fold in flour mixture until just combined.
- Stir in chocolate chips and nuts if using then stir once more to ensure no flour pockets remain.
- Using a cookie scoop, combine 2 scoops (about 3 tablespoons of dough) and roll into a ball placing on the prepared baking sheet 2 inches apart.
- Bake cookies 1 tray at a time for 5 minutes, rotate tray and cook for another 5-7 minutes (until edges are lightly browned but center is soft).
- Cool on a wire cooling rack until they are firm enough to pick up (about 5-10 minutes) then repeat the above step with second tray of cookies.
Cookies freeze well for 1-2 months in an airtight container.